A lean cut of pork with a sweet and tangy asian inspired glaze.
Asian Glazed Pork Tenderloin
Yield: 3 servings Prep: 5 minutes + marinading time Cook: 30 minutes
- 1 pork tenderloin
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 1/2 tbsp rice vinegar
- 1/2 tbsp fresh ginger, minced or grated
- 1/2 tsp red pepper flakes
- 1/4 tsp fresh black pepper
- 2 cloves garlic, minced or grated
Combine all ingredients in a small bowl and whisk together. Place the pork tenderloin in a ziplock bag. Pour sauce over the pork. Remove as much air as possible from the bag and let the pork marinade for at least 3 hours (overnight at most).
Preheat oven to 350° F. Line a baking tray with foil and place a rack on top.
Remove pork from the marinade and save the remaining marinade. Place the pork on the rack. Roast for 25 minutes or until the internal temperature is 145 – 160F.
Halfway through cooking, baste the pork with the remaining marinade. Lay it on thick, to achieve sticky, glossy goodness (save some for basting round two).
When the pork is cooked, switch the oven to the broil. Again, baste the pork and then broil the pork until the marinade is caramelized (2 to 3 minutes).
Allow the pork to rest for 10 minutes before slicing.
Tips for Cooking: Tuck the thin end of the the tenderloin underneath so the whole piece is roughly the same thickness.
The more you baste during the broiling process, the thicker the glaze will be. Keep and eye on it so that it doesn’t burn on the meat. (It will burn on the bottom of the baking sheet, so thats why you need the rack to lift the meat up off the pan)
Make sure you let the pork rest! It allows time for the juices to re-circulate through the meat and creates a perfectly juicy tenderloin.